Chicken tandoori tikka is a classic, party recipe. I developed it as a starter for parties and get-togethers. I usually skewer and air-fry it. It can be prepped and marinaded 2-3 days earlier. It is quite versatile as a dish and can be served in wraps as well. When I started concentrating on the gym, this is one of the favourites that came up in the low-carb, protein-rich recipes. It is a hit at all my parties, and a favourite among my friends and family. The leftovers can also be cut and used in a sandwich, or in a salad.
How to prepare chicken tandoori tikka in 3 steps?
- Marinate the chicken well with ground ginger, garlic, green chillies, Kashmiri red chillies, salt, and lime juice.
- After 30 min, mix hung yogurt with the rest of the spices and let it marinate overnight.
- Grill and serve with coriander mint chutney, onion rings.
What to serve with chicken tandoori tikka?
Pairs well with a variety of breads and rice. Serve alongside naan, tandoori roti, rumali roti, jeera rice. To make it a full meal, serve alongside dal tadka.
Chicken Tandoori Tikka – Classic Staple
Ingredients
For First Marinade
For Second Marinade
For Grilling
For Serving
Instructions
-
Grind all the ingredients listed under first marinade to a coarse paste without adding any water. Rub generously over the chicken thighs and rest for 20 to 30 min.
-
In a bowl, mix hung yogurt with rest of the ingredients (except ghee) to a smooth paste. Rub over the chicken. Add ghee and mix. Let it marinate overnight in the fridge for best results. Or let it marinate for a minimum of 4 hours. Before cooking, bring to room temperature.
-
Place chicken in a bowl. Heat a small piece of charcoal with red hot. Place it in a small steel bowl inside the chicken bowl. Pour a few drops of ghee over the charcoal. Immediately cover lightly and let it sit for 20 min.
Cooking Method 1
-
Skillet + Air Fryer
Heat a heavy skillet and add 2 tbsp ghee. Spread the chicken in a single layer. Cook on high heat for 3 to 4 min until lightly browned. Flip and cook the other side. Transfer to air fryer. Air fry at 160°C for 8 min. Then for extra browning, increase the temp to 180°C for 4 to 6 min.
Cooking Method 2
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Pan grill only
Cook on medium high heat, turning occasionally until fully cooked and lightly charred on all sides.
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Rest for few min and serve hot with lime wedges, mint-coriander chutney and sliced onions rubbed with salt and lemon juice.
